*  Exported from  MasterCook II  *

                        Parathas (Flaky Pan Bread)

Recipe By     : A Taste of India - Madhur Jaffrey
Serving Size  : 8    Preparation Time :5:00
Categories    : Breads                           Ethnic - Indian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 250      Grams         Plain Unbleached Flour -- (1 3/4 cups)
 250      Grams         Whole Wheat Flour -- (1 3/4 cups)
   1      Teaspoon      Salt
   1      Cup           Butter (Ghee), Melted
                        Extra Flour for Dusting

1)  Put the two types of flour and salt into a bowl and slowly add about 300 milliliters (11 ounces) water to get as soft a dough as possible.  Knead the dough for 10 minutes, then cover and set aside for 4 hours.

2)  Knead the dough again, using extra flour if it is sticky.  Divide the dough into 8 balls, set 7 aside and work on the eighth.  Keep the remaining balls covered to prevent them from drying.

3)  Set a tava (or cast-iron frying pan) to heat over a lowish flame.

4)  Dust the work surface with flour.  Put 1 ball of dough on it and flatten it into a patty.  Roll it out until it is about 7 inches in diameter.  Smear the surface of the paratha with about 1/2 teaspoon of the melted butter, then lightly dust a little flour over the butter.

5)  Starting from the edge farthest away from you, begin rolling the paratha tightly towards you.  The result will be a long "snake".  Coil the snake around itself tightly, spiralling upwards.  Push down the spiral to form a patty.  Dust the patty lightly with flour and roll it out into a round that is about 1/8 inch thick and roughly 7 1/2 inches in diameter.

6)  When the pan is well heated, slap the paratha onto it.  Let it just sit for 30 seconds or so, then lift it up slightly and dribble about 1 teaspoon of butter under it.  Make a wad out of some paper towel and press down on the paratha, turning it slightly each time you do this.  Cook the paratha this way for 2-3 minutes or until the bottom has reddish-brown patches.  Dribble 1 tsp of ghee on top of the paratha and turn it over.  Press again with the wad of paper towel, turning the paratha a bit each time you do so.  Cook the second side for about 3 minutes, or until it too has reddish-brown patches.

7)  When the paratha is done, wrap it quickly in aluminum foil.  Make all the parathas this way.  The parathas may be stacked together wrapped in aluminum foil and the entire packet can then be heated in the oven set at 180° C (350° F) for 10-15 minutes, just before you eat.

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